Artichoke Bruschetta

READY IN: 17mins
Recipe by Lizzie Rodriquez

Bon Appétit | January 1999 by Harriet Tupler, Plantation FL

Top Review by mama smurf

Made for My 3 Chefs October 2013 tag game and what a great appetizer. I followed the instructions only saving some of the artichoke mixture for tonight (makes more than DH and I could eat). Defiantely one to make around the holidays. Thank you for posting.

Ingredients Nutrition

  • 1 (6 ounce) jar marinated artichoke hearts, drained, patted dry, chopped
  • 12 cup grated romano cheese
  • 13 cup finely chopped red onion
  • 5 -6 tablespoons mayonnaise
  • 16 rounds french bread (1/4 in thick)


  1. Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
  2. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

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